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Le Chaudron recipe

Chou-fleur rôti aux épices

Spice-roasted cauliflower with tahini yogurt

⏱ 40 minServes 4Easy180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1large cauliflower, 1.5 kg / 3.3 lb
  • 5 tbspextra-virgin olive oil
  • 2 tspground cumin
  • 2 tspsmoked paprika
  • 1 tspturmeric
  • 1 tspground coriander
  • 1 tspgaram masala
  • 1 tspcayenne pepperoptional
  • 4 clovesgarlic
  • 1lemon
  • 100 g (3½ oz)plain Greek yogurt
  • 2 tbsptahini
  • 1bunch of fresh cilantro
  • 2 tbsppomegranate seedsoptional
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 large cauliflower, 1.5 kg / 3.3 lb
  • 5 tbsp extra-virgin olive oil
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp cayenne pepper optional
  • 4 cloves garlic
  • 1 lemon
  • 100 g (3½ oz) plain Greek yogurt
  • 2 tbsp tahini
  • 1 bunch of fresh cilantro
  • 2 tbsp pomegranate seeds optional
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large baking sheet1 sheet of parchment paper1 large mixing bowl1 small bowl for the sauce1 chef’s knife1 ovenMedium saucepanBlack peppercorns

03 — Method

  1. Preheat the oven to 220 °C (425 °F) fan. Wash the 1.5 kg (3.3 lb) cauliflower, remove the outer leaves and cut into even 4–5 cm (1½–2 in) florets with a little stem attached.
  2. Remove the germ from the 4 garlic cloves and chop finely. Chop half the cilantro, keeping the rest whole to garnish.
  3. In the large bowl, mix the 5 tbsp of extra-virgin olive oil with the ground cumin, smoked paprika, turmeric, ground coriander, garam masala, cayenne (optional), garlic, salt and pepper.
  4. Stir well into a fragrant spice paste — it gives the cauliflower its golden color and warm flavor.
  5. Toss the florets in the spice paste with your hands until completely coated.
  6. Spread the florets in a single layer on the large parchment-lined baking sheet, not touching, so the heat circulates.
  7. Roast for 30 minutes at 220 °C (425 °F), turning halfway, until caramelized outside and tender inside.
  8. Meanwhile, make the sauce: mix the plain Greek yogurt, tahini, lemon juice, salt and pepper in a small bowl until smooth. Serve the hot cauliflower with the sauce and cilantro.

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CategoryMain dishes